Gazpacho - My Way

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 (425 g) cans peeled tomatoes
• 1/2 cup dry wine
• 1/2 cup chicken stock or 1/2 cup vegetable stock
• 2 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 cups fresh breadcrumbs
• 1/3 cup light olive oil
• 1/4 cup wine vinegar (red or )
• 1 large salad red onion, diced
• 2 fresh ripe tomatoes, diced
• 1 medium cucumber, peeled,seeded and diced

Recipe

• 1 drain the canned tomatoes, reserving the juice, and place them into a small saucepan.
• 2 to the saucepan add the wine and stock.
• 3 place pan over medium heat, bring to simmering point and simmer for 5 minutes.
• 4 remove from heat and set aside to cool slightly.
• 5 place the garlic, cumin, salt, pepper and breadcrumbs into the bowl of a food processor.
• 6 with the motor running, add the oil through the hopper in a thin stream.
• 7 next, with the motor running, add the vinegar through the hopper in a thin stream.
• 8 now add the tomato mixture from the saucepan, together with the reserved tomato juice.
• 9 process until tomato mixture is pureed.
• 10 pour soup into a non-metal bowl and chill thoroughly (preferably overnight).
• 11 the morning before serving (or several hours before) add the diced tomatoes, onion and cucumber to the soup.
• 12 this soup must be served very cold.
• 13 it is excellent served with garlic flavoured croutons.